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Gumbo Crecent City Seafood Gumbo

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“This seafood gumbo is adapted from Poppy Tooker’s famous recipe. If you are from New Orleans then you probably have heard of Poppy, but if not you may recall her from Bobby Flay’s Food Network show “Throwdown” were she used this recipe to shame and humiliate Mr. Flay.”
3hrs 30mins

Ingredients Nutrition


  1. For the shrimp stock:
  2. Place all ingredients in a large stock pot and bring to a boil. Reduce to a low simmer and cook uncovered for about 45 minutes, skimming off any foam that forms on the surface. It should cook down to about 8 cups Freeze if you are not using it right away.
  3. For the seafood gumbo:
  4. 1. Heat the 2 tablespoons of oil in a large saucepan and add the okra. Cook until lightly browned. Drain on paper towels.
  5. 2. In a large, heavy bottomed stock pot over medium heat, add the 1/2 cup oil and flour and make a roux. I like to use a deep pot to reduce the chance of splattering the searing hot oil on myself. The roux will take time, maybe about 45 minutes of constant stirring with the longest wooden spoon you have until it is the color of milk chocolate. Don’t rush it or you could burn the flour. If it looks speckled, it is ruined and you must start over. Hey nobody said this would be easy.
  6. 3. Add the onion and continue to cook and stir until it is the color of dark chocolate. Add the celery and bell pepper and sauté for about 5 minutes then add the crabs, tomatoes, fried okra, thyme, bay leaf, garlic, Worcestershire sauce and shrimp stock. Season to taste with salt, pepper and Tabasco. Simmer for 45 minutes then add the shrimp and green onions. Serve over cooked rice.

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